Friday, January 21, 2011

I had planned on sharing this recipe ages ago. It's not quite as holiday-feast-time appropriate now, but it's still fantastic, and I just dare you to make these and tell me they aren't fantastic. Before I share the goods, I'll just let you know- I love pumpkin. I love pumpkin EVERYTHING. I love eating pumpkin in savory dishes, pumpkin soup and roasted pumpkin. I love roasted pumpkin seeds (fresh are best). I love pumpkin pie and any pumpkin scented candle. But I simply adore these cupcakes. There's just something incredibly satisfying about the combination of smooth pumpkin, bold spices, and rich maple and cream cheese. Be careful with these; you'll want to make them year-round!

1/8-1/4 c. maple syrup
(the amounts of cinnamon and maple syrup should be adjusted according to your tastes, start with a little and add more as desired)

Preheat oven to 350;&deg F
Combine dry ingredients, set aside
Cream butter and sugar until light and fluffy, approximately 2 minutes on medium-low speed
Slowly add eggs and pumpkin, adding eggs one at a time and pumpkin in small amounts, wait until each item is fully incorporated before adding more.
Gradually add dry ingredients
Divide into lined muffin tin
Bake approximately 20 mins, or until toothpick inserted in the center comes out clean (I don't really time them, I just keep an eye on them and take them out when they're done, so this is an estimate; adjust baking time as necessary)
Yields approximately 2 dozen cupcakes.

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About Me

My little blog is mostly about my adventures in crochet. I hope that sharing my work with others will motivate me to finish my projects more quickly, and I may even include some non-textile projects I'm working on. :)